Cooking a ham in a slow cooker is one of the most effective ways to ensure a juicy, flavorful centerpiece for your holiday meal or Sunday dinner without occupying precious oven space. Because slow cookers use gentle, moist heat, they are particularly forgiving when it comes to lean meats like ham, which can easily dry out in a traditional oven. However, the timing is critical. Since most hams purchased at the grocery store are already fully cooked or "city hams," the goal isn’t to cook the meat from scratch, but rather to heat it through to a safe internal temperature while infusing it with glazes and spices.
Understanding the Basics of Slow Cooker Ham Timing
The most common question home cooks face is exactly how long to leave that ham in the crockpot. Generally, for a fully cooked bone-in ham, you should plan on 4 to 6 hours on LOW or 2 to 3 hours on HIGH.
The Low setting is almost always preferable for ham. Slow and steady heat allows the connective tissues to soften slightly and the glaze to penetrate deep into the slices without making the exterior tough or rubbery. If you are using a spiral-cut ham, you must be even more careful with timing, as the pre-cut slices provide more surface area for moisture to escape. For a spiral ham, aim for the shorter end of the time spectrum—usually about 3 to 4 hours on LOW.
Factors That Influence Your Cooking Time
While general guidelines are helpful, several variables can shift your timeline by an hour or more.
Size and Weight of the Ham
Most standard slow cookers (6 to 7 quarts) can accommodate a 6-to-8-pound ham. As a rule of thumb, you should calculate about 15 to 20 minutes of cooking time per pound when cooking on the low setting. If your ham is closer to 10 pounds and you’ve managed to fit it in by trimming the bone or using a foil-tent lid, expect to push toward that 6-hour mark.
Bone-In vs. Boneless
Bone-in hams take longer to heat through because the bone acts as an insulator initially. However, many chefs prefer bone-in hams because the bone adds flavor and helps keep the meat moist. A boneless ham is more compact and will heat much faster, often being ready in just 3 to 4 hours on LOW.
Starting Temperature
If you take a ham straight from a near-freezing refrigerator and put it into the slow cooker, it will take at least 30 to 45 minutes just for the pot to bring the meat up to room temperature before the actual "cooking" begins. While it is safer to keep meat refrigerated until use, be aware that a very cold ham will require the maximum recommended time.
Preparing Your Ham for the Slow Cooker
To get the most out of your cooking time, preparation is key. Start by checking if your ham fits. If the lid won’t close completely, you can create a seal using a double layer of heavy-duty aluminum foil, crimping it tightly around the edges of the stoneware to trap the steam.
Before placing the ham in the pot, many people choose to "score" the surface if it isn’t already spiral-cut. Use a sharp knife to create a diamond pattern about 1/2 inch deep. This doesn’t just look beautiful; it allows your glaze to seep into the meat rather than just sliding off the surface.
The Importance of Liquid and Glaze
You should never cook a ham in a slow cooker completely dry. Without added moisture, the ham will steam in its own salty juices, which can lead to a "boiled" texture or, conversely, a very dry exterior.
Add at least half a cup of liquid to the bottom of the pot. Popular choices include:
- Apple juice or cider for a fruity sweetness.
- Pineapple juice for acidity that helps tenderize.
- Chicken broth for a more savory profile.
- Ginger ale or cola for a classic Southern-style glazed ham.
As the ham heats, these liquids mix with the ham’s natural drippings and your sugar-based glaze (usually containing brown sugar, honey, or maple syrup) to create a basting liquid that keeps the meat succulent.
Monitoring Internal Temperature
The only foolproof way to know when your ham is done is by using a meat thermometer. Since most hams are pre-cooked, you are looking for an internal temperature of 140 degrees Fahrenheit.
If you are cooking a "fresh" ham (one that is not cured or pre-cooked), the rules change entirely. A fresh ham must reach an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest. For a pre-cooked ham, once it hits 140 degrees Fahrenheit, it is ready to serve. Overcooking beyond this point will cause the muscle fibers to tighten and squeeze out the moisture, resulting in a stringy, dry texture.
Tips for the Perfect Slow Cooker Ham
To elevate your ham from "good" to "holiday-worthy," consider these professional tips:
The Foil Tent Method
If your ham is too tall for the lid, don’t force it. Use foil to create a dome. This is actually beneficial as it prevents the top of the ham from touching the hot lid, which can sometimes cause scorching.
Glaze Timing
Don’t apply all your glaze at the beginning. Sugar burns easily. Apply a base layer at the start, but save a generous portion to pour over the ham during the last 30 to 45 minutes of cooking. This ensures a thick, sticky coating that hasn’t been diluted by the steam in the pot.
Resting is Non-Negotiable
Once the thermometer hits 140 degrees Fahrenheit, remove the ham from the slow cooker and place it on a carving board. Tent it loosely with foil and let it rest for 15 to 20 minutes. This allows the juices to redistribute. If you cut it immediately, the moisture will run out onto the board, leaving the meat dry.
Why Choose the Slow Cooker Over the Oven?
The primary advantage of the slow cooker is moisture retention. In an oven, the dry air constantly wicks away moisture. In a slow cooker, the environment is closed and humid. This is especially helpful for the leaner cuts of ham often found in grocery stores.
Additionally, the slow cooker is much more energy-efficient than heating a full-sized oven for several hours. For large gatherings like Thanksgiving, Christmas, or Easter, using the slow cooker frees up the oven for side dishes, rolls, and pies.
Frequently Asked Questions
Can I put a frozen ham in the slow cooker?
It is not recommended to put a completely frozen ham in a slow cooker. Because the slow cooker heats up slowly, a large piece of frozen meat may spend too much time in the "danger zone" (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) where bacteria can grow rapidly. Always thaw your ham in the refrigerator for 24 to 48 hours before slow cooking.
Do I need to flip the ham during cooking?
You do not need to flip the ham. In fact, opening the lid of a slow cooker releases a significant amount of heat and can add 15 to 20 minutes to your total cooking time. If you feel the top is getting dry, you can quickly baste it with the juices from the bottom of the pot, but try to keep the lid closed as much as possible.
What if my ham is too big for the slow cooker?
If the ham is only slightly too big, you can trim a few slices off the side or bottom to make it fit, then tuck those slices into the gaps around the main ham. If it’s a bone-in ham and the bone is the problem, you can use a hacksaw to trim the bone, or simply use the aluminum foil tent method to extend the height of your cooker.
Is it better to cook ham on high or low?
Low is almost always better for ham. High heat can cause the outer layers of the ham to become tough before the center is thoroughly warmed. Low heat mimics the "low and slow" environment of a professional smoker, resulting in a much more tender texture.
How do I prevent the ham from being too salty?
Slow cooking can sometimes concentrate the saltiness of the ham as the juices reduce. To mitigate this, avoid adding extra salt to your glaze or liquid. Using a sweet component like brown sugar or pineapple juice helps balance the natural sodium of the cure. If you are very sensitive to salt, you can rinse the ham under cold water and pat it dry before placing it in the slow cooker.